Additional information
Packsize | 24/1.1 LB TRAY |
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A futuristic, architectural shape designed by Rustichella d’Abruzzo with angles and pointy ends. Trenne is a proprietary word made up from triangular and penne. Its good resistance in cooking, aesthetics, and presentation when served allow this type of pasta to be very well-appreciated by many chefs. Cooking time: 10-13 minutes.
Packsize | 24/1.1 LB TRAY |
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Serve as you would any recipe calling for penne, or simply bake and sprinkle a little bit of grated Parmigiano Reggiano cheese. Ideal served with olive oil based sauces to exalt its shape. Chefs appreciate this shape because it stacks beautifully on a plate.
Pasta al ceppo, meaning pasta rolled by a stick, has the same size and shape of a cinnamon stick. This delightfully chewy, meaty pasta keeps its unusual shape when cooked and captures the sauce in the middle. Cooking time: 10-13 minutes.
Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between its ridges. Cooking time: 9-11 minutes.
Farfalloni, meaning big butterflies in Italian, are a bigger bow-tie than those commonly available, bearing soft ridges on the surface in order for the pasta sauce to adhere to it. Cooking time: 11-13 minutes.
One of the oldest preparations of pasta in Italy, lasagna is said to be the name used by the Romans and throughout Medieval texts. Today it is associated with one of the most famous and laborious dishes of Italian cuisine. Enjoy the pleasurable bite and flavor of Rustichella d’Abruzzo pasta in any of your lasagna preparations. Cooking time: 12-14 minutes.
Often called angel hair this is the thinnest pasta made. Use a light delicate sauce. Ingredients: Durum wheat semolina and water. With a diameter between 0.85 mm and 0.92 mm, this type of thin spaghetti is among the most popular ones of Rustichella d’ Abruzzo line.